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Quick Cream of Potato Soup Recipe
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Quick Cream of Potato Soup Recipe

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This recipe proves you don't have to make a big batch in order to enjoy home-style soup. It's the perfect way to warm up on chilly nights...just add your favorite fresh-baked biscuits or rolls.—Nancy Mosher, Sun City, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 medium potato, peeled and cubed
  • 1/2 cup water
  • 1 celery rib, diced
  • 2 tablespoons finely chopped onion
  • 2 tablespoons butter
  • 3/4 cup evaporated milk
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • Dash pepper

Nutritional Facts

290 calories: 1 cup, 17g fat (12g saturated fat), 61mg cholesterol, 521mg sodium, 25g carbohydrate (11g sugars, 2g fiber), 8g protein .

Directions

  1. In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  2. In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through. Yield: 2 servings.
Originally published as Cream of Potato Soup in Reminisce Extra October 2005, p52


Reviews for Quick Cream of Potato Soup

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
smokey420
Reviewed Nov. 14, 2010

"This recipe was quick and easy. Also had a great flavor with very little needed ingredients."

MY REVIEW
suzanne9254
Reviewed Jan. 4, 2010

"Good, has a good flavor and is just thick enough...will make again."

MY REVIEW
ghundley
Reviewed Sep. 8, 2009

"this is my favorite soup sometimes i like to add bacon it gives it an extra kick"

MY REVIEW
lacysdad
Reviewed Jan. 29, 2008

"I use a similar recipe but use 2% milk and half and half in it.  It thickens up quite nicely and has a wonderfully smooth texture.  But in my household I havee to make enough for 8 folks."

MY REVIEW
pagewil
Reviewed Jan. 25, 2008

"My husband loved this soup but we used whole milk (or sometimes 2%) and then added some mashed potato flakes to thicken. Of course we made more than 2 servings to have some the next day."

MY REVIEW
Betty Boop 709
Reviewed Jan. 25, 2008

"This is one of my favourite soups. Mom use to make it all the time. Try adding a little bit of cream of leek soup to it, just the powder stuff that you can buy at a bulk food store, its good to adds a little bit different flavour to it. But tastse good too."

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